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Recipe Name: Andouille-cheese Grit Cakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 2

1/4 Cup(s) Quick-cooking grits
1 Tablespoon(s) Butter
Salt, to taste
Freshly-ground black pepper
to taste
1/2 Cup(s) Cooked, crumbled Andouille
about 6 ounces uncooked
1/2 Cup(s) Grated parmesan cheese
1/4 Cup(s) Flour, seasoned with
1 Teaspoon(s) Bayou Blast - {Emerils
Creole Seasoning} see *
3 Eggs, lightly beaten
1/2 Cup(s) Bread crumbs, seasoned with
1 Tablespoon(s) Oil
Note: See the Bayou Blast - {Emerils Creole Seasoning} recipe which is
included in this collection. In a saucepan bring 1 cup of water to a
boil, whisk in grits and butter; season with salt and pepper. Cook,
stirring, just until thickened, about 3 minutes. Stir in sausage and
cheese and cook 3 minutes more. Pour grits out into a buttered pie
pan. Set aside to cool and firm up. Using a 2-inch biscuit cutter cut
out 4 cakes. Dredge cakes in seasoned flour, dip in egg wash, then
dredge in bread crumbs, patting to make crumbs adhere. Heat oil in a
skillet, add grit cakes and pan fry, turning once, until browned on
both sides. This recipe yields two 2-cake servings. Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show
# EE-113 broadcast 01-06-1997) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe
Comiskey - 02-15-1997 Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 3826
Calories From Fat: 2613
Total Fat: 294.6g
Cholesterol: 1403.4mg
Sodium: 10013.6mg
Potassium: 238.2mg
Carbohydrates: 72.9g
Fiber: 2.1g
Sugar: 2.4g
Protein: 231.3g

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